Spirulina compound compressed candy and its preparation method

Abstract

This invention discloses a spirulina compound compressed candy. Through a basic formula—spirulina, astragalus, poria cocos, and jujube—it forms a synergistic mechanism of action that integrates supplementation, transport, transformation, and harmonization. Then, depending on the target population, rose or polygonatum can be added to achieve precise synergistic effects, addressing the problems of poor absorption, weak efficacy, and strong fishy smell associated with using spirulina alone. The invention also discloses a method for preparing the spirulina compound compressed candy. Low-temperature microwave sterilization ensures a 96% retention rate of phycocyanin, preventing nutrient loss caused by high temperatures. Moisture-controlled and nitrogen-filled packaging results in low product moisture content and resistance to moisture absorption and oxidation, extending the shelf life to 24 months. Controlling the uniform particle size of the raw materials achieves a 99.4% tableting rate, resulting in smooth tablets with stable quality, enhancing product competitiveness and premium pricing.

Description

Technical Field

[0001] This invention relates to the field of spirulina deep processing technology, specifically to a spirulina compound compressed candy and its preparation method. Background Technology

[0002] With the improvement of people's living standards and the enhancement of health awareness, the demand for health products is increasing. Spirulina, a multicellular filamentous blue-green algae, is rich in protein, phycocyanin, vitamins, and various minerals, possessing abundant nutritional components and a wide range of health benefits, making it an ideal choice for health foods. However, currently available spirulina products mainly consist of Spirulina platensis powder, with the addition of small amounts of maltodextrin, magnesium stearate, and other fillers / forming excipients. Their nutritional structure is singular, only providing basic nutritional supplementation, resulting in weak market competitiveness and low pricing power. Furthermore, the lack of synergistic effects from other nutrients leads to insufficient absorption of nutrients such as protein and polysaccharides by the human body, with an intestinal absorption and utilization rate of only 30% to 40%, resulting in weak efficacy and difficulty in meeting maintenance needs. Additionally, their strong fishy smell and coarse particles make them less acceptable to women and children. Meanwhile, the conventional preparation process for spirulina products involves: algae cultivated in open-air shallow ponds are first collected by filtration or centrifugation, then washed with clean water; next, high-temperature spray drying technology is used to remove moisture at a temperature of 120-150℃; after simple crushing and mixing, the algae are pressed into tablets and finally packaged using conventional packaging materials. In this process, high-temperature drying results in a 15% to 25% loss of phycocyanin and chlorophyll, reducing the product's value; the product's moisture content is 8% to 12%, making it prone to moisture absorption and oxidation, with a shelf life of only 6 to 12 months and insufficient product stability; the uneven particle size distribution of the raw materials makes the tablets prone to cracking and powdering during compression, resulting in poor appearance consistency. Summary of the Invention

[0003] The first objective of this invention is to provide a spirulina compound compressed candy, and the second objective of this invention is to provide a method for preparing spirulina compound compressed candy, which has the characteristics of synergistic nutrition, excellent taste, complete preservation of activity, high stability, and precise care for different groups of people.

[0004] The first objective of this invention is achieved by the following technical solution: A spirulina compound compressed candy comprises the following components by weight: 58-62 parts spirulina powder, 8-16 parts astragalus powder, 8-16 parts poria powder, and 8-14 parts jujube powder.

[0005] Further, it includes: 60 parts spirulina powder, 14 parts astragalus powder, 14 parts poria powder, and 12 parts jujube powder.

[0006] Furthermore, it also includes 8 to 12 parts of nutritional supplement components; the specific components of the nutritional supplement components are as follows: 1) For women aged 18 and above: Double-petaled red rose pink; 2) For men aged 18 and above: Polygonatum powder.

[0007] Furthermore, the nutritional supplement is composed of 10 portions.

[0008] Furthermore, it also includes 1 to 5 parts of process auxiliary materials; the process auxiliary materials are silicon dioxide.

[0009] Furthermore, the spirulina powder is selected from dried Spirulina platensis, with a protein content ≥35%; The astragalus powder contains ≥80% astragalus polysaccharides; The total saponin content of the Poria cocos powder is ≥40%; The total sugar content of the jujube powder is ≥85%.

[0010] Furthermore, the particle size of the spirulina powder, the astragalus powder, the poria powder, the jujube powder, and the polygonatum powder is 60-80 mesh; the particle size of the double-petal red rose powder is 80 mesh; the particle size of the silica is 200 mesh; and the moisture content of all raw materials is ≤8%.

[0011] This invention utilizes a basic formula of spirulina, astragalus, poria cocos, and jujubes to create a synergistic mechanism of action that integrates tonification, metabolism, and transformation. Then, depending on the individual patient, rose or polygonatum can be added to achieve precise synergistic effects, addressing the issues of poor absorption, weak efficacy, and strong fishy smell associated with using spirulina alone. Specifically, the combination of spirulina and astragalus provides high-quality protein, phycocyanin, and minerals, laying a nutritional foundation for the body; astragalus replenishes qi and enhances bodily functions, helping the body better absorb and utilize the nutrients from spirulina. This combination achieves a dual effect of nutrient supply and qi and blood circulation promotion, significantly enhancing anti-fatigue and immunity-boosting effects. The combination of spirulina and poria cocos further improves these effects: poria cocos strengthens the spleen and removes dampness, improving the intestinal absorption environment and increasing the nutrient absorption rate of spirulina to 65%–70%; the polysaccharides in poria cocos also reduce powder moisture absorption, making tablets more stable and extending shelf life. This combination enhances both nutrient absorption and product stability. Spirulina and red dates are combined: Red dates can replenish qi and blood, calm the mind, and neutralize the alkalinity and fishy smell of spirulina, improving the taste; moreover, the natural sweetness and fiber of red dates make tablets easier to form, reducing cracking and powdering; the combination of the two not only removes the fishy smell and enhances the aroma, but also nourishes blood and calms the mind. Additionally, for women's beauty needs, double-petaled red roses are added, which can soothe the liver, regulate qi, and brighten the complexion, forming a triple synergy of nourishing blood, beautifying the complexion, and removing the fishy smell with red dates and spirulina. For men's needs for vitality, polygonatum is specially added, which can nourish the kidneys, replenish essence, replenish qi and nourish yin, forming a synergistic effect of replenishing qi, strengthening the body, and combating fatigue with astragalus and spirulina.

[0012] The second objective of this invention is achieved by the following technical solution: A method for preparing spirulina compound compressed candy includes the following steps: (1) Raw material pretreatment: All raw materials are passed through sieves with corresponding particle size requirements to test particle size distribution and moisture content, ensuring uniform particle size and moisture content ≤8% to obtain qualified raw materials; (2) Microwave sterilization: The qualified raw materials obtained in step (1) are sterilized by microwave at a power of 800~1000W, a sterilization temperature of 60~70℃, and a sterilization time of 3~5 minutes. The total number of colonies and the number of molds are measured to ensure that the total number of colonies is ≤100CFU / g and the number of molds is ≤10CFU / g, and sterilized raw materials are obtained. (3) Precise ingredient dispensing: The sterilized raw materials obtained in step (2) are weighed according to the formula ratio in an environment with a temperature of 20-25℃ and a humidity of ≤55% to obtain the metered raw materials; (4) Mixing and homogenizing: The metered raw materials obtained in step (3) are mixed in a three-dimensional motion mixer at a speed of 20-30 r / min for 15-20 minutes to ensure that the components are evenly distributed and to obtain a homogeneous mixture; (5) Tableting: The mixed material obtained in step (4) is pressed into tablets of 0.5-0.6 g / tablet using a double aluminum automatic packaging machine. The tableting pressure is 8-12 kN, the tablet hardness is 5-8 kg, and the disintegration time is ≤30 minutes to obtain the shaped tablets. (6) Finished product inspection: Monitor the component content, total bacterial count, number of molds, heavy metal content and tablet weight of the molded tablets obtained in step (5), remove tablets that do not meet the requirements, and ensure that the component content of each tablet meets the formulation standard, the total bacterial count is ≤100CFU / g, the number of molds is ≤10CFU / g, the heavy metals (calculated as lead) are ≤0.1mg / kg, and the tablet weight difference is within ±5%, so as to obtain qualified tablets; (7) Nitrogen-filled packaging and warehousing: The qualified tablets obtained in step (6) are packaged in an environment with a temperature of 20-25℃ and a humidity of ≤50% using a nitrogen-filled packaging machine. After packaging, a sealing test is performed to ensure that there is no leakage. Then, the packaged finished products are stored in a cool, dry, and well-ventilated warehouse with a temperature of 18-25℃ and a relative humidity of ≤65%. Warehousing records and batch management are also kept.

[0013] Furthermore, in step (7), during the aluminum-plastic blister packaging process, the nitrogen purity is ≥99.9%.

[0014] Advantages of this invention: This invention solves the problem of nutritional deficiencies in conventional products by compounding spirulina powder with astragalus powder, poria powder, and jujube powder. Poria significantly improves nutrient absorption rate to 68%, nearly double that of conventional products. It also allows for the addition of specific nutrient components for different population groups, achieving precise nutritional support. Furthermore, it effectively reduces the original fishy smell of spirulina, achieving a palatability rate of 96%, thus improving acceptance among various population groups. Low-temperature microwave sterilization ensures a 96% retention rate of phycocyanin, preventing nutrient loss caused by high temperatures. Moisture-controlled and nitrogen-filled packaging results in low product moisture content and resistance to moisture absorption and oxidation, extending shelf life to 24 months. Controlling the uniformity of raw material particle size achieves a tableting rate of 99.4%, resulting in smooth tablets with stable quality, enhancing product competitiveness and premium pricing. Detailed Implementation

[0015] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0016] Example 1 A spirulina compound compressed candy suitable for the whole family is prepared. The raw materials include spirulina powder, astragalus powder, poria cocos powder, jujube powder, and silicon dioxide. The preparation method includes the following steps: (1) Raw material pretreatment: All raw materials except silica are passed through an 80-mesh sieve, and silica is passed through a 200-mesh sieve. The particle size distribution and moisture content are tested to ensure that the particle size is uniform and the moisture content is ≤8% to obtain qualified raw materials. (2) Microwave sterilization: The qualified raw materials obtained in step (1) are sterilized by microwave at a power of 800~1000W, a sterilization temperature of 65℃, and a sterilization time of 3 minutes. The total number of colonies and the number of molds are measured to ensure that the total number of colonies is ≤100CFU / g and the number of molds is ≤10CFU / g, and sterilized raw materials are obtained. (3) Precise ingredient proportioning: The sterilized raw materials obtained in step (2) are weighed in an environment with a temperature of 25℃ and a humidity of ≤55% according to the following amounts: 12kg of spirulina powder, 2.8kg of astragalus powder, 2.8kg of poria powder, 2.4kg of jujube powder and 0.4kg of silica to obtain the measured raw materials; (4) Mixing and homogenizing: The metered raw materials obtained in step (3) are mixed for 20 minutes at a speed of 20 r / min using a three-dimensional motion mixer to ensure that each component is evenly distributed and to obtain a homogenized material; (5) Tableting: The mixed material obtained in step (4) is pressed into tablets of 0.5g / tablet using a double aluminum automatic packaging machine. The tableting pressure is 10kN, the tablet hardness is 6kg, and the disintegration time is 25 minutes to obtain the shaped tablets. (6) Finished product inspection: Monitor the component content, total bacterial count, number of molds, heavy metal content and tablet weight of the molded tablets obtained in step (5), remove tablets that do not meet the requirements, and ensure that the component content of each tablet meets the formulation standard, the total bacterial count is ≤100CFU / g, the number of molds is ≤10CFU / g, the heavy metals (calculated as lead) are ≤0.1mg / kg, and the tablet weight difference is within ±5%, so as to obtain qualified tablets; (7) Nitrogen-filled packaging and warehousing: The qualified tablets obtained in step (6) are packaged in an environment with a temperature of 25℃ and a humidity of ≤50% using a nitrogen-filled packaging machine. After packaging, a sealing test is performed to ensure that there is no leakage. Then, the packaged finished products are stored in a cool, dry, and well-ventilated warehouse with a temperature of 18~25℃ and a relative humidity of ≤65%. Warehousing records and batch management are also kept.

[0017] Example 2 The preparation of a spirulina compound compressed candy suitable for women's beauty is different from Example 1 in that the raw materials also include double-petal red rose powder. In the precise ingredient preparation in step (3), the amount of double-petal red rose powder is 2.4 kg.

[0018] Example 3 The preparation of a spirulina compound compressed candy suitable for men's health is different from Example 1 in that the raw materials also include Polygonatum powder. In step (3) precise ingredient preparation, the amount of Polygonatum powder used is 2.4 kg.

[0019] Comparative Example 1 The standard spirulina compressed candy formula has the following weight ratio: 98% Spirulina platensis powder, 1% maltodextrin, and 1% magnesium stearate. In the preparation process, the above raw materials are spray-dried at 130°C, then conventionally mixed and compressed into tablets, followed by standard packaging.

[0020] Comparative Example 2 A spirulina candy without added Poria cocos has the following weight ratio: 60% spirulina powder, 14% astragalus powder, 12% jujube powder, and 2% silicon dioxide. The preparation method is the same as in Example 1.

[0021] Comparative Example 3 A method for preparing spirulina candy using high-temperature sterilization instead of microwave sterilization. The raw materials and amounts used are the same as in Example 1. The only difference between the preparation method and Example 1 is that in step (2) microwave sterilization, hot air sterilization at 120°C is used for 30 minutes.

[0022] Experimental Example 1 To test the differences in nutrient absorption and utilization rates among the spirulina candy products prepared in Example 1, Comparative Example 1, and Comparative Example 2, the following tests were conducted: One hundred and twenty healthy volunteers were selected, sixty men and sixty women, aged 22-55 years. All participants had no gastrointestinal diseases, malabsorption disorders, abnormal liver or kidney function, or a history of allergy to the relevant raw materials. All participants were randomly divided into three groups: the experimental group, control group 1, and control group 2, with 40 participants in each group. Experimental group: Take the Spirulina compound compressed candy prepared in Example 1, suitable for the whole family, twice a day, 4 tablets each time, for 30 consecutive days.

[0023] Comparison Group 1: Take the conventional spirulina compressed candy prepared in Comparison Group 1, 4 tablets twice a day for 30 consecutive days.

[0024] Comparison Group 2: The patients took 4 tablets of Spirulina candy without Poria cocos prepared in Comparison Group 2 twice a day for 30 consecutive days.

[0025] The testing method is as follows: Collect 24-hour stool samples at a fixed time each day for 21-30 days of continuous use and freeze them. The phycocyanin content in each sample was determined by high performance liquid chromatography (HPLC), and the total daily intake of phycocyanin was calculated. The amount of unabsorbed phycocyanin excreted in feces was determined using the same HPLC method. The absorption rate of each subject is calculated using the formula, and then the arithmetic mean within the group is calculated to obtain the average absorption rate of the group.

[0026] The test results are as follows: Experimental group: average absorption rate 68%; Compared to Group 1: the average absorption rate was 35%; Comparing the two groups: the average absorption rate was 42%.

[0027] Based on the above test results, it can be concluded that the Spirulina compound compressed candy of Example 1, which is suitable for the whole family, can significantly improve the nutrient absorption efficiency by combining it with Poria cocos. The nutrient utilization rate of this invention is nearly twice that of conventional products.

[0028] Experiment Example 2 To test the differences in the retention rate of active nutrients among the spirulina candy products prepared in Example 1, Comparative Example 1, and Comparative Example 3, the following tests were conducted: Ten batches of spirulina candy products prepared in Example 1, Comparative Example 1, and Comparative Example 3 were taken, and three samples were taken from each batch in parallel.

[0029] The content of phycocyanin was determined by high performance liquid chromatography (HPLC). Based on the theoretical maximum content, the retention rate is calculated, where: Retention rate = Measured phycocyanin content ÷ Theoretical phycocyanin content × 100% Average retention rate = Sum of retention rates of all samples in the same group ÷ Total number of samples.

[0030] The test results are as follows: Example 1: 96%; Comparative Example 1: 78%; Comparative Example 3: 75%.

[0031] Based on the above test results, it can be concluded that: the low-temperature microwave sterilization method used in Example 1 can retain the activity of phycocyanin to the greatest extent, which is far superior to the high-temperature process.

[0032] Experimental Example 3 To test the differences in taste and fishy smell between the spirulina candy products prepared in Example 1 and Comparative Example 1, the following tests were conducted: One hundred sensory evaluation volunteers will be recruited, including 60 women (aged 18-60) and 40 men (aged 20-55), comprising 20 teenagers and 30 middle-aged and elderly individuals, all without olfactory or gustatory impairments. A double-blind randomized test will be conducted, with volunteers rating the degree of fishiness, fineness, and palatability on a 10-point scale. The rating rules are as follows: Fishy smell: 0 points means no fishy smell, 10 points means extremely strong fishy smell; Fineness and palatability: 0 points is very poor, 10 points is excellent.

[0033] The calculation method is as follows: Fishy odor reduction rate = (average fishy odor score of Comparative Example 1) (Average fishy smell score of Example 1) ÷ (Average fishy smell score of Comparative Example 1) × 100% Excellent / Excellent Rate = Number of people who scored ≥7 points ÷ Total number of evaluators × 100% The final result is: Example 1: The fishy smell was reduced by 72%, and the palatability was excellent in 96% of cases; Comparative Example 1: The rate of excellent palatability was 21%.

[0034] Experiment Example 4 To test the differences in stability and shelf life between the spirulina candy products prepared in Example 1 and Comparative Example 1, the following tests were conducted: The accelerated stability tests of the spirulina candy products prepared in Example 1 and Comparative Example 1 were conducted according to the accelerated stability test of Part IV of the 2020 edition of the Chinese Pharmacopoeia: 1. Test conditions: Temperature 40℃±2℃, relative humidity 75%±5%, placed for 6 months.

[0035] 2. Testing Method: Each set contains 50 tablets × 3 sets, and moisture content, moisture absorption, mold growth, disintegration time, and sensory properties are tested at 0, 1, 2, 3, and 6 months.

[0036] 3. Data Calculation: Moisture content = (wet weight) Dry weight)÷Wet weight×100% Shelf life equivalent: 6 months accelerated shelf life ≈ 24 months at room temperature The final experimental results are as follows: Example 1: Moisture content 5.2%, no abnormalities observed after 6 months; Comparative Example 1: Moisture content 10.3%, absorbs moisture in 2 months, clumps in 4 months.

[0037] The test results show that by controlling the lower moisture content and using nitrogen-filled packaging in Example 1, the product stability can be significantly improved and the shelf life can be extended to 24 months.

[0038] Experimental Example 5 To test the differences in tablet forming rate and appearance quality between the spirulina candy products prepared in Example 1 and Comparative Example 1, the following tests were conducted: 20,000 spirulina candy products corresponding to Example 1 and Comparative Example 1 were produced continuously. The number of defective products due to cracking, powder loss, or weight variation was counted, and the forming rate was calculated. Among them, those with no cracking, no powder loss, a weight variation ≤5%, and a hardness of 5-8 kg were considered qualified. The forming rate was calculated as: Forming rate = Number of qualified tablets ÷ Total number of tablets produced × 100%. Example 1: The molding rate was 99.4%, and the product surface was smooth and the color was uniform; Comparative Example 1: The molding rate was 82.3%, and the product had a high rate of chipping and powdering.

[0039] Experimental Example 6 Eighty volunteers were recruited, aged 35-65, including 30 men and 50 women. The participants reported symptoms such as physical weakness and fatigue, poor sleep quality, less than 5 hours of sleep per day, and low immunity.

[0040] The spirulina compound compressed candy suitable for the whole family, prepared in Example 1, was taken twice a day, 4 tablets each time, for 30 consecutive days. Among the 30 men, 27 reported improved energy levels, and among the 50 women, 45 reported reduced fatigue, with an overall effectiveness rate of 90%. Sleep quality improved, with an average of 6.5 hours of sleep per day. Hemoglobin levels increased from an average of 105 g / L to 128 g / L, and immune indicators were improved.

[0041] Experimental Example 7 Sixty female volunteers aged 25-45 were recruited. All participants had a habit of staying up late and exhibited symptoms such as dull skin, prominent dark circles, and dry, dehydrated skin.

[0042] The spirulina complex compressed candy suitable for women's beauty, prepared in Example 2, was taken twice a day, 4 tablets each time, for 30 consecutive days. As a result, the skin tone brightened by an average of 30%, dark circles were significantly reduced, and the skin moisture content increased from an average of 32% to 51%.

[0043] Experimental Example 8 Sixty male volunteers aged 30-45 were recruited. All participants presented with symptoms such as lower back and knee pain, fatigue, and low immunity.

[0044] The spirulina compound compressed candy suitable for men's health, prepared in Example 3, was taken twice a day, 4 tablets each time, for 30 consecutive days. The improvement rate of lower back and knee pain was 90%, and the average IgG immune index increased from 10.2g / L to 13.5g / L.

[0045] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A spirulina compound compressed candy, characterized in that, It includes the following components by weight: 58-62 parts spirulina powder, 8-16 parts astragalus powder, 8-16 parts poria powder, and 8-14 parts jujube powder.

2. The spirulina compound compressed candy according to claim 1, characterized in that, include: Spirulina powder 60 parts, Astragalus powder 14 parts, Poria powder 14 parts, Jujube powder 12 parts.

3. The spirulina compound compressed candy according to claim 1, characterized in that, It also includes 8-12 parts of nutritional supplement components; the specific components of the nutritional supplement components are as follows: 1) For women aged 18 and above: Double-petaled red rose pink; 2) For men aged 18 and above: Polygonatum powder.

4. The spirulina compound compressed candy according to claim 3, characterized in that, The nutritional supplement consists of 10 portions.

5. The spirulina compound compressed candy according to claim 3, characterized in that, It also includes 1 to 5 parts of process auxiliary materials; the process auxiliary materials are silicon dioxide.

6. The spirulina compound compressed candy according to claim 1, characterized in that, The spirulina powder is selected from dried Spirulina platensis powder, with a protein content of ≥35%; The astragalus powder contains ≥80% astragalus polysaccharides; The total saponin content of the Poria cocos powder is ≥40%; The total sugar content of the jujube powder is ≥85%.

7. The spirulina compound compressed candy according to claim 5, characterized in that, The particle size of the spirulina powder, the astragalus powder, the poria powder, the jujube powder, and the polygonatum powder is 60-80 mesh; the particle size of the double-petaled red rose powder is 80 mesh; and the particle size of the silica is 200 mesh.

8. A method for preparing a spirulina compound compressed candy as described in any one of claims 1-7, characterized in that, Includes the following steps: (1) Raw material pretreatment: Pass all raw materials through sieves with corresponding particle size requirements, check the particle size distribution, ensure uniform particle size, and obtain qualified raw materials; (2) Microwave sterilization: The qualified raw materials obtained in step (1) are sterilized by microwave at a power of 800~1000W, a sterilization temperature of 60~70℃, and a sterilization time of 3~5 minutes. The total number of colonies and the number of molds are measured to ensure that the total number of colonies is ≤100CFU / g and the number of molds is ≤10CFU / g, and sterilized raw materials are obtained. (3) Precise ingredient dispensing: The sterilized raw materials obtained in step (2) are weighed according to the formula ratio in an environment with a temperature of 20-25℃ and a humidity of ≤55% to obtain the metered raw materials; (4) Mixing and homogenizing: The metered raw materials obtained in step (3) are mixed in a three-dimensional motion mixer at a speed of 20-30 r / min for 15-20 minutes to ensure that the components are evenly distributed and to obtain a homogeneous mixture; (5) Tableting: The mixed material obtained in step (4) is pressed into tablets of 0.5-0.6 g / tablet using a double aluminum automatic packaging machine. The tableting pressure is 8-12 kN, the tablet hardness is 5-8 kg, and the disintegration time is ≤30 minutes to obtain the shaped tablets. (6) Finished product inspection: Monitor the component content, total bacterial count, number of molds, heavy metal content and tablet weight of the molded tablets obtained in step (5), remove tablets that do not meet the requirements, and obtain qualified tablets; (7) Nitrogen-filled packaging and warehousing: The qualified tablets obtained in step (6) are packaged in an environment with a temperature of 20-25℃ and a humidity of ≤50% using a nitrogen-filled packaging machine. After packaging, a sealing test is performed to ensure that there is no leakage. Then, the packaged finished products are stored in a cool, dry, and well-ventilated warehouse with a temperature of 18-25℃ and a relative humidity of ≤65%. Warehousing records and batch management are also kept.

9. The method for preparing a spirulina compound compressed candy according to claim 8, characterized in that, In step (7), during the aluminum-plastic blister packaging process, the nitrogen purity is ≥99.9%.